fresh herbs and cracked ground pepper for serving (optional)
Cook your bacon in a pan over medium-low heat, flipping every couple minutes until the bacon is crisp and cooked through.
Transfer to a plate lined with a paper towel.
In a medium bowl, whisk together the eggs and milk. Set aside.
Place the bacon on a cutting board and cut into 1/2 inch pieces.
Divide the bacon pieces and shredded cheese into each silicone egg bite mold.
Pour the egg mixture into the mold, dividing it evenly between all the cavities.
Use a fork to mix each egg bite to make sure the bacon and cheese is evenly distributed throughout the mixture.
Pour 1 cup of water into the bottom of the instant pot.
Place the metal wire rack/ steaming trivet in the instant pot.
Secure the lid on top of the silicone mold. If yours doesn’t come with a lid, you can use a piece of aluminum foil.
Place the mold into the instant pot, on top of the metal rack.
Place the lid on the instant pot, make sure the knob is set to sealing, and pressure cook on high for 10 minutes. It will take a few minutes for the pressure cooker to come up to temperature, but then will begin counting down and cooking for 10 minutes.
After the time is up, release the steam and remove the silicone mold from the instant pot.
Allow the egg bites to cool in the mold for a few minutes and then use a large spoon to scoop them out of the mold.
Serve with freshly chopped herbs (I used sage) and some cracked pepper.